Jamie says: Bourbon chili. It’s been my go-to, delicious meal of 2014. It freezes perfectly and, I swear, the leftovers taste even better than the amazing original batch. I’ve modified my 2012 recipe over the years and wanted to share the latest version of the recipe with you. So cheers to Stove-Top Bourbon Chili- and an awesome and delicious 2015!

Stove-Top Bourbon Chili

Bourbon chili pairs perfectly with cornbread. Check out my Two Sisters One Kitchen’s Skillet Cornbread recipe for a great side. P.S. You can freeze the cornbread, too.

Rinse and drain kidney and Northern beans. Add to pot along with chili powder, white vinegar, and bourbon. Stir well, cover with a lid, and increase heat to low/medium-low heat for a gentle simmer. Cook for about 1 hour 30 minutes. (You can really eat it right away since the meat is cooked, but the longer it cooks, the better it tastes.)

Serve in bowls (or allow to cool slightly and freeze in jars) and top with a sprinkling of shredded cheese and a generous dollop of Greek yogurt. Enjoy!